Baked Plum (or peach) and marscapone tart
This is a fab fruit tart, just what we all need to whip up for a long leisurely Sunday lunch. Originally from Stephanie Alexander’s Tuscan Cookbook, I have used frozen pastry instead of making my own. Outrageous but true. All you do is bake the plums , cook up a pastry shell, fill it with marscapone and dollop the fruit and juices on top. Sensational
For 8
You need:
3 frozen pastry sheets to make the case
about 25 plums
Castor sugar
60 g unsalted butter
2 cups of marscapone
2 teasp brandy or any liquor (optional)
·First bake the pastry case
·So grease and moisterise a flan tin with unsalted butter and line it with the pastry to make a tart, prick it , and weigh it down with beans or rice ( if you like) and
·Bake in 180 F oven for about 15 min or till golden like a gorgeous Helmut Lang camel cashmere coat
·Let it cool and have a little rest while you whip up the plums
·Set the oven to hot about 200F and
·Halve and stone the plums.
·Then arrange beautifully on a baking tray, dot it with lots of dollops of unsalted butter and a sprinkling of sugar
·Then whack into the oven to bake for about 20 mins so that they are cooked but still holding their shape (a bit like desperate housewives!)
·Let them cool down and pour the juices (now melted in with the butter and sugar) into a jug for drizzling later.
·Now leave it to the last minute to stick it all together, so just before you serve it
·Pour the mascapone in the pastry tart case, maybe mixing it with some brandy or alcohol to thin it ( if only that worked on humans : brandy = thin)
·Top with all the plums, either sitting bottoms up or down what ever you think looks pretty
·Drizzle with the gorgeous juices (you can reduce it if you feel like it)
·Serve immediately and take a bow to the applause of all your fans who gasp with wonder and sheer joy at your sumptuous and delicious creation…
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